Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 medium aubergine (s)
- 0.5 can ½ tomato (s), chunky
- 200 ml tomato (s), passed
- 100 ml water
- 5 olives (garlic olives) from the jar, possibly more
- 2 cloves garlic
- 100 ml cream
- Herbs, Italian (TK)
- salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Grate the eggplant and place in a bowl. Press the garlic, cut the garlic olives into small pieces and add. Salt and stir.
- Heat some olive oil in a saucepan (or pan). Fry the eggplant mixture in it. Add the tomatoes and the water. Bring to the boil and season with salt, pepper and Italian herbs. Simmer a little and finally stir in the cream.
- Goes great with pasta. Looks like Bolognese sauce, but is vegetarian and very easy to digest.
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